Join us for a celebration of the unique, distinctly seasonal flavours of Game. From the very best Scottish venison to Yorkshire game sausages, British pheasant and Wild Boar, our Chefs have built a range of special dishes with a contemporary spin around this classic produce.
If you’re a seasoned game lover, or are looking to experience its unmistakable flavour for the first time, look no further than our Game Festival menu..
Cured venison, pork, green peppercorn & red onion terrine with a winter berry compote and toasted bloomer
British pheasant, pork, fennel & blueberry patty. Topped with a Savoy cabbage baked potato cake, a free-range poached egg and chilli hollandaise sauce
Scottish venison haunch medallions served pink on roasted new potatoes, red onion, beetroot, spinach and fine beans, finished with a rich red wine sauce. Accompanied by a mixed game stew topped with a herb dumpling
Scottish venison haunch medallions, guinea fowl, Yorkshire game sausage and British pheasant & pork patties, with chips, a free-range fried egg, grilled tomato and a caramelised onion chutney. Served with a jug of peppercorn & buttermilk sauce
in pastry, with roasted new potatoes and pulled goose & clementine. Served with garlic & herb glazed Chantenay carrots, soya beans, peas, fine beans and a rich red wine sauce
Venison, pheasant and partridge in a thyme & rosemary gravy with swede, carrot, mushrooms & sweet potato. Topped with puff pastry, buttered kale and bacon. Served with mashed potato and buttered seasonal veg
Mixed game, pork & blueberry burger topped with melted Brie and a bacon & cranberry slaw. Served with sweet potato fries, a crispy onion wedge and blueberry ketchup
Pan-fried guinea fowl served with roasted new potatoes, kale, buttered Chantenay carrots, fine beans, crispy prosciutto and a rich red wine sauce
With shortbread fingers
Topped with black cherry compote and served with custard